☆ 4.7 Article

Development and applications of enzymatic modified starch with high water solubility providing a continuous supply of glucose

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2023)

相关参考文献

注意：仅列出部分参考文献，下载原文获取全部文献信息。

Article Food Science & Technology

Characterisation, rheological properties and immunomodulatory efficiency of corn silk polysaccharides

Mohamed Abdin et al.

Summary: Corn silk polysaccharide (CSP) was isolated using heated ethanol and its chemical composition, thermal characteristics, and immunomodulatory effects were studied. The results showed that CSP had specific monosaccharide composition, thermal properties, and could promote NO secretion and enhance cellular function.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2023)

添加到收藏夹

Article Ophthalmology

Physicochemical Properties of Explanted Silicone Oil After Use as an Intraocular Tamponade

Maximilian Hammer et al.

Summary: The study showed that prolonged exposure to hydrophilic biological media does not alter the physicochemical parameters of high-viscosity silicone oil, while the addition of high-molecular-weight components may decrease the oil's electrochemical emulsion stability.

TRANSLATIONAL VISION SCIENCE & TECHNOLOGY (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effect of enzymatic hydrolysis on digestibility and morpho-structural properties of hydrothermally pre-treated red rice starch

Raphael Lucas Jacinto Almeida et al.

Summary: This study evaluated the effects of enzymatic hydrolysis on the digestibility, morphological and structural properties of hydrothermally pre-treated red rice starch. The results showed that the pre-treatment increased the particle size and enzymatic digestibility of the starch samples. Fourier transform infrared spectra did not show any appearance of new functional groups, but X-ray diffraction indicated changes in the type and intensity of crystallinity after pre-treatment.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2022)

添加到收藏夹

Article Biochemistry & Molecular Biology

Impact of Cassava Starch Varieties on the Physiochemical Change during Enzymatic Hydrolysis

Fabiola Cornejo et al.

Summary: This study investigated the physicochemical properties of starch from two Ecuadorian cassava varieties during enzymatic hydrolysis. The results showed that the starch structure of both varieties was damaged as hydrolysis increased, with deeper pores observed in INIAP 651. INIAP 650 had a decreased crystallinity percentage, while INIAP 651 had an increased amylose-lipid complex index. Hydrolysis significantly increased the water holding capacity and water binding capacity in both varieties, but a higher degree of hydrolysis was needed to affect these properties in INIAP 650. The variety did not influence the changes in storage modulus and loss modulus, but INIAP 650 had a higher phase angle compared to INIAP 651.

MOLECULES (2022)

添加到收藏夹

Review Biochemistry & Molecular Biology

Development of Starch-Based Materials Using Current Modification Techniques and Their Applications: A Review

Sumedha M. Amaraweera et al.

Summary: Starch, a common biodegradable polymer, is widely used in various industries. Chemical modification techniques are extensively employed to enhance starch properties and expand its applications in different fields.

MOLECULES (2021)

添加到收藏夹

Review Food Science & Technology

A review on mechanistic aspects of individual versus combined uses of enzymes as clean label-friendly dough conditioners in breads

Yaxi Dai et al.

Summary: This review examines the effects and mechanisms of different improver combinations on dough and bread properties, focusing on additive or synergistic interactions between enzymes or between enzymes and ascorbic acid. Effects of bread improvers varied for wheat flours of different strength in some studies. Overall, bread products made with whole grain wheat or a blend of wheat with other flours benefit from multiple improvers targeting different flour constituents in doughs.

JOURNAL OF FOOD SCIENCE (2021)

添加到收藏夹

Article Food Science & Technology

Development of Freeze-Thaw Stable Starch through Enzymatic Modification

Seung-Hye Woo et al.

Summary: The study showed that bread produced using CBAC-treated dough exhibited better stability and texture during freeze-thaw cycles than bread made with traditional starch.

FOODS (2021)

添加到收藏夹

Review Multidisciplinary Sciences

Comprehensive study on transglycosylation of CGTase from various sources

Chin Hui Lim et al.

Summary: Transglycosylation is a process of transferring glycosyl groups between molecules, often catalyzed by enzymes like cyclodextrin glucanotransferase (CGTase), for applications in various industries including food, supplements, and personal care products. The use of enzymes in transglycosylation reactions leads to improved product characteristics such as solubility, stability, and bioactivity.

HELIYON (2021)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effect of the addition of modified starch on gelatinization and gelation properties of rice flour

Wen-Xuan Hu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

添加到收藏夹

Article Chemistry, Applied

Digestion properties of corn starch modified by α-D-glucan branching enzyme and cyclodextrin glycosyltransferase

Yang Li et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Non-classical secretion of 1,4-alpha-glucan branching enzymes without signal peptides in Escherichia coli

Chenhao Xin et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Biochemistry & Molecular Biology

Influence of enzymatic hydrolysis on the properties of red rice starch

Raphael Lucas Jacinto Almeida et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2019)

添加到收藏夹

Article Chemistry, Applied

Enzymatically modified starch with low digestibility produced from amylopectin by sequential amylosucrase and pullulanase treatments

Hao Zhang et al.

FOOD HYDROCOLLOIDS (2019)

添加到收藏夹

Article Nutrition & Dietetics

Comparison of a sports-hydration drink containing high amylose starch with usual hydration practice in Australian rules footballers during intense summer training

Sinead Mary O'Connell et al.

JOURNAL OF THE INTERNATIONAL SOCIETY OF SPORTS NUTRITION (2018)

添加到收藏夹

Article Food Science & Technology

Starch digestibility and glycaemic index of selected Indian traditional foods: Effects of added ingredients

Shital Giri et al.

INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2017)

添加到收藏夹

Article Plant Sciences

Effects of macamides on endurance capacity and anti-fatigue property in prolonged swimming mice

Qin Yang et al.

PHARMACEUTICAL BIOLOGY (2016)

添加到收藏夹

Article Agriculture, Multidisciplinary

Characterization and Application of BiLA, a Psychrophilic α-Amylase from Bifidobacterium longum

Hye-Won Lee et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2016)

添加到收藏夹

Article Biochemistry & Molecular Biology

Effects of Propylene Glycol Alginate and Sucrose Esters on the Physicochemical Properties of Modified Starch-Stabilized Beverage Emulsions

Kok Whye Cheong et al.

MOLECULES (2014)

添加到收藏夹

Review Sport Sciences

New Insights into the Interaction of Carbohydrate and Fat Metabolism During Exercise

Lawrence L. Spriet

SPORTS MEDICINE (2014)

添加到收藏夹

Review Food Science & Technology

Alpha-cyclodextrin: Enzymatic production and food applications

Zhaofeng Li et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)

添加到收藏夹

Article Nutrition & Dietetics

Creatine supplementation spares muscle glycogen during high intensity intermittent exercise in rats

Hamilton Roschel et al.

JOURNAL OF THE INTERNATIONAL SOCIETY OF SPORTS NUTRITION (2010)

添加到收藏夹

Article Agriculture, Multidisciplinary

Slowly digestible state of starch: Mechanism of slow digestion property of gelatinized maize starch

Genyi Zhang et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

添加到收藏夹

Article Agriculture, Multidisciplinary

Enzymatic synthesis and properties of highly branched rice starch amylose and amylopectin cluster

Chang-Kyu Lee et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)

添加到收藏夹

Article Physiology

Carbohydrate supplementation during prolonged cycling exercise spares muscle glycogen but does not affect intramyocellular lipid use

Trent Stellingwerff et al.

PFLUGERS ARCHIV-EUROPEAN JOURNAL OF PHYSIOLOGY (2007)

添加到收藏夹

Article Agriculture, Multidisciplinary

Starch with a slow digestion property produced by altering its chain length, branch density, and crystalline structure

Zihua Ao et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

添加到收藏夹

Article Biochemistry & Molecular Biology

Determination of the maximum water solubility of eight native starches and the solubility of their acidic-methanol and -ethanol modified analogues

Rupendra Mukerjea et al.

CARBOHYDRATE RESEARCH (2007)

添加到收藏夹

Article Sport Sciences

Pre-exercise carbohydrate and fat ingestion: effects on metabolism and performance

M Hargreaves et al.

JOURNAL OF SPORTS SCIENCES (2004)

添加到收藏夹

Article Sport Sciences

Effects of a moderate glycemic meal on exercise duration and substrate utilization

JP Kirwan et al.

MEDICINE AND SCIENCE IN SPORTS AND EXERCISE (2001)

添加到收藏夹

Article Food Science & Technology

Depletion flocculation of beverage emulsions by gum arabic and modified starch

R Chanamai et al.

JOURNAL OF FOOD SCIENCE (2001)

添加到收藏夹

© Peeref 2019-2024. All rights reserved.